Preparation:Preheat the oven to 170°C (convection oven 150°C). Prepare 200 gram of Mix for Buttercream following the indications on the package or in this basic recipe.

Fill a bowl with 400 gram of Mix for Dark Choco Cake, 4 eggs, 25 ml of water and 180 gram of soft unsalted butter and mix for 4 minutes to a smooth batter. Stir some coconut cubes through the batter. Place the baking cups in the muffin pan and divide the batter into the baking cups with an ice cream spoon. Bake the cupcakes for 20 minutes and let them cool down on the kitchen counter afterwards. Bake a second time for the remaining batter.

Flavour the buttercream to taste with the coconut flavour paste. Fill a decorating bag with tip #1M and pipe nice rosettes on the cupcakes. Melt the chocolate melts in the micro wave, add it to a decorating bag, cut of a small tip and drizzle the melts onto the buttercream. Decorate with the two colours of coconut cubes.